celery, chicken, chicken salad, grape, main course, spring
Chicken SaladSaturday, December 13, 2014
Recipe adapted from Ina Garten. [Recipe makes 6 servings].
2 pounds chicken breasts, brined and patted dry
3/4 cups mayonnaise
1 tablespoon fresh tarragon leaves, chopped
1 cup celery, sliced lengthwise and chopped
1 cup green grapes, halved, or 1 Granny Smith apple, cubed
1 to 1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons freshly squeezed lemon juice (optional)
Preheat your oven to 400° F. Line a rimmed sheet pan with parchment paper or a baking mat. Lightly grease with a non-stick spray, and evenly space the chicken breasts on the sheet. Season the chicken with Kosher salt and pepper. Tent the chicken with either aluminum foil or parchment paper, and bake for 30 minutes, or until the chicken registers 165° F in its thickest part; flip the breasts halfway through the baking process. Remove from the oven and let the chicken cool down.
While the chicken is cooling, combine the mayonnaise, tarragon, celery, grapes (or apples), 1 teaspoon of Kosher salt, and black pepper in a large mixing bowl. Once the chicken is cooled down, shred. Toss with the other ingredients and season to taste.
Cover the salad with plastic wrap and let it cool for several hours in the refrigerator before serving. For a nice freshness, incorporate some fresh lemon juice right before serving.